It was 104˚ in the shade the other day. Certainly no time for any sane person to think about hot chocolate, yet that’s exactly what happened a while back when I discovered a recipe for Mexican drinking chocolate. I’d heard about it during some we’ve-discovered-previously-unknown-Mayan-ruins show on the Discovery Channel said it was used as medicine back then.
But last month while grocery shopping, Melis brought home a bar of 99% cacao, and I was instantly intrigued at the possibilities. Most bitter baking chocolate you’ve ever laid your tongue on, but nothing is better when it’s used properly. Here’s the recipe for a 5-serving batch of the Mexican drinking chocolate – guard it with your life.
• 4 ounces Scharffen Berger 99% unsweetened chocolate, chopped.
• 2 1/2 cups milk
• 1/2 cup sugar
• 3/4 teaspoon cinnamon
• 1 1/2 teaspoon vanilla extract (optional, but just try it!)
• 1/4 teaspoon ground chili pepper (again, optional. Don’t be a wimp!)
1. In a saucepan, warm the milk until it’s hot to the touch.
2. Add chopped chocolate and sugar, whisking until well blended.
3. Add cinnamon, vanilla and chili powder – whisk thoroughly. Don’t boil.